Funfetti Cake is fluffy and moist, with buttery vanilla flavor and rainbow jimmies in every bite! Frost this cake in the creamiest vanilla cream cheese frosting and watch it fly off plates at any birthday party or celebration.
Why you’ll love this Funfetti Cake recipe:
- Classic Funfetti Flavor – The buttery, vanilla flavor shines in this classic funfetti cake.
- Velvety Texture – The texture of this cake is so light and velvety, while also being super moist!
- Easy to Make – Follow the directions and success tips given for a perfectly tender and flavorful celebration cake every time!
- Butter – I prefer salted butter, but you can use unsalted butter if that’s your preference.
- Egg Whites – Use large eggs for best results.
- Milk – I used 2% milk. I think whole milk would also work, but I don’t know if buttermilk would work the same.
- Sour Cream – Use full-fat sour cream at room temperature for best results.
- Cake Flour – Cake flour gives this cake a lighter, more tender crumb than all-purpose flour, so I highly recommend using cake flour here.
- Vanilla Extract – Since the flavor in this cake comes from simple quality ingredients, be sure to use real vanilla instead of imitation for the best flavor.
- Vegetable Oil – Using a combination of oil and butter gives this cake the best of both worlds – oil keeps the cake tender and moist, and butter adds flavor.
- Sour Cream – Full fat greek yogurt will work in place of the sour cream.
- Dairy-free – I haven’t tested a dairy-free version of this cake, but I suspect your favorite dairy-free baking products would work just fine.
- Gluten-free – I have not tested a gluten-free version of this cake.
How to Make this Funfetti Cake Step-by-Step:
Step 1: Start Making the Cake Batter. Cream together butter & oil with an electric mixer in a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment. Then, add the sugar & beat on high speed for two full minutes. Add the egg whites, two at a time, mixing on medium between each for 45 seconds. until well combined. Add the sour cream and vanilla, making sure to scrape the sides and bottom of the bowl as you go, to make sure everything is incorporated.
Step 2: Add the Dry Ingredients. Alternate adding the dry ingredients and milk as directed below, taking care not to over mix once the flour mixture is added, as this will make a tough cake.
Step 3: Bake the Cake Layers. Divide the cake batter between prepared pans, and bake as directed. Let baked cakes cool completely on a wire rack.
Step 4: Make the Frosting. Beat together butter and powdered sugar, then mix in the vanilla and salt. Beat in the cream cheese last.
Step 5: Assemble the Cake. Frost your cake with a creamy vanilla frosting and chill to set the things up a bit before slicing and serving. Use 1 and 1/2 cups of frosting between each of the first two layers, and reserve the rest for the top and sides of the cake.
Serving + Storing:
Chill the assembled cake for about 30 minutes, or up to 24 hours, before slicing and serving. (Once the frosting is set, cover the cake with plastic wrap.) This allows the frosting to set up if it got a bit warm while you worked with it. Let a cake that has been in the fridge longer than 30 minutes sit at room temp for 30 minutes or so before slicing and serving, so the frosting isn’t so stiff. Store leftover cake in an airtight container in the fridge for 2-4 days.
Expert Success Tips:
- Cold Ingredients – Be sure that your butter, eggs, milk, and sour cream all come out from the fridge ahead of time to come to room temperature. This absolutely affects the texture and outcome of your cake, so don’t ignore these steps.
- Read through the Recipe – Baking a cake from scratch doesn’t need to be difficult – just be sure to read through the whole thing once before you begin to familiarize yourself with each step.
- Follow the Recipe – Don’t expect the best results if you substitute a lot of ingredients. Do let me know if you try any swaps, I love hearing how it works out!
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
There is no difference, except that Funfetti is technically the brand name for a confetti cake, but it’s also the name most commonly used to refer to a sprinkle cake!
Because of the volume of batter you’d end up with, I don’t recommend this as most home bakers don’t have the equipment to bake in such a large volume. I’d recommend making two batches of the cake if you want 6 layers. (That’s also a ton of cake – see yield tips below for ways to stretch the yield of one cake!) You could also bake one batch and cut each of the three layers in half to make a 6-layer cake.
Yes, this should work just fine. You can bake in a 9×9 square pan (avoid glass pans, they don’t bake as evenly as metal or ceramic) or in two 8-inch round cake pans.
If you cut traditional triangular slices, you’ll easily get 12-16 slices. If you use the method of cutting the cake into horizontal strips, and then cutting each of those into 3-4 slices, you’ll end up with many anywhere from 22-28 slices this way, or even slightly more if you cut the slices on the smaller size.
Yes, this will yield 36-40 cupcakes, and 18-20 if you cut it in half. Be sure to fill the liners only 2/3 full, and bake for 12-18 minutes.
Cream cheese helps cut through the sweetness of traditional vanilla buttercream frosting, so you don’t get that tooth-aching feeling that some frostings give.
Nonpareils will bleed into the batter, so I recommend using any rainbow sprinkles that you like!
- Fruit Jam – I love incorporating jam into cakes for a pop of flavor – use 1/4 to 1/3 cup of jam between layers if desired, making sure to pipe a border of frosting to contain it. Feel free to use any flavor – raspberry or strawberry would be delicious!
Cake layers can be made up to 24 hours ahead. Let them cool completely at room temperature, then place each layer on a large dinner plate and wrap tightly in plastic wrap. Keep at room temp until ready to assemble. I recommend making the frosting day-of, not ahead of time. The entire assembled cake can be chilled up to 24 hours in advance of serving. This cake is best within the first 3 days or so.
- Offset Spatula – Offset spatulas make frosting this delicious dessert so easy! They can also be used for spreading cake and brownie batters evenly in your pan.
- Cake Turntable – If you make at least a few cakes a year, a cake turntable makes the frosting process a breeze!
- Piping Bag & Piping Tip – I like to use a reusable piping bag and a Wilton 1A or 2A piping tip, but you can use a plastic bag with the corner snipped off in a pinch.
More Cake Recipes to Love:
- Perfect White Birthday Cake
- Salted Butterscotch Crunch Cake
- White Forest Cake
- Peach Cobbler Cake
- German Chocolate Cake
- Raspberry Chocolate Ganache Cake
- Best Yellow Cake with Chocolate Frosting
- Mojito Cake
Did you make this recipe? Snap a photo and leave a comment!
Incredible Funfetti Cake
For the Cake
- 3 and 1/2 cups cake flour, spooned & leveled 392 grams
- 1 tbsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/2 cup + 2 tbsp salted butter, softened at room temperature
- 1/2 cup vegetable oil
- 1 and 2/3 cups granulated sugar
- 2/3 cup light brown sugar, packed
- 4 tsp vanilla bean paste or vanilla extract
- 4 large eggs, at room temperature
- 1 cup full fat sour cream, at room temperature
- 1 and 1/4 cups milk, at room temperature I used 2%
- 1 cup jimmy sprinkles, plus extra for decorating the cake
For the Frosting
- 1 and 3/4 cups salted butter, softened at room temperature 3 and 1/2 sticks, 396 grams
- 7 and 1/2 cups powdered sugar
- 1-2 tbsp heavy cream or milk
- 5 tsp vanilla bean paste or vanilla extract
- pinch of salt to taste
- 12 oz full fat cream cheese, at room temperature
- Prep: Make sure all cold ingredients have come to room temperature. Preheat your oven to 350° F. Prepare three 9-inch cake pans. Use a paper towel to rub shortening all over the inside of each pan, coating them evenly and completely. Cut a round of parchment paper to fit inside each (tracing is the easiest way). Place this on top of the greased pan bottom, then grease over the parchment paper as well. Add a handful of flour, and tap the pan around to evenly coat the entire inside with flour, tapping out the excess.
- Make the Cake Batter: In a medium bowl, whisk together the dry ingredients – flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the softened butter for about 30 seconds, until creamy. Add the vegetable oil and cream together with the butter for 1 minute. Add the sugars and beat on high speed for 2 full minutes. The mixture will be fluffy. Scrape the sides of the bowl down throughout, to ensure everything is combined. Add the eggs, one at a time, beating on medium speed between each addition, for 45 seconds. The mixture will be very fluffy. Add the sour cream and vanilla and mix on medium low speed until just combined.Add half of the dry ingredients with the mixer running on low speed. Add the milk with a few streaks of flour remaining, then when the milk is almost mixed in, add the remaining dry ingredients. When just a few streaks of flour remain, turn off the mixer and use a spatula to make sure everything is combined – don't over mix! Fold in the sprinkles with a spatula last.
- Bake: Divide the cake batter evenly between the prepared pans. (You can eyeball this or use a kitchen scale.) Bake the cakes, the first two pans together on a rack positioned in the center of the oven, and then the 3rd pan on its own after the first two are done. This will ensure the most even bake. Bake the cakes for 22-26 minutes. A toothpick inserted into the center will pull out moist crumbs. Let cakes cool in the pans on cooling racks for 10 minutes. Then, invert onto cooling racks to cool completely.
- Make the Frosting: In a large mixing bowl, cream the softened butter. Add the powdered sugar in 3 additions, mixing until smooth between each, adding 1-2 tbsp of heavy cream or milk as needed. Mix in vanilla and a pinch of salt. Beat in the softened cream cheese last.
- Assemble & Frost the Cake: Place the first cake layer on a cake stand (I stick my cake stand on a turntable to make things easy). Use 1 and 1/2 cups of frosting (340 grams) to top the layer, spreading it evenly with an offset spatula. Repeat with the second layer. Add the final layer and give the cake a thin layer of frosting on top and on the sides. Use a cake scraper to smooth out and remove excess frosting. This is your crumb coat, so don't fret if it isn't perfect. Pop the cake in the fridge for 30 minutes or until the frosting is set. Then, use the remaining frosting to frost the cake. Chill the entire cake in the fridge for 30 minutes, or until the frosting is set before covering (with plastic wrap or a cake lid) or serving.Tip: If your frosting is getting too soft at any point from sitting out, pop it back in the fridge for a bit to firm back up.
- Serve + Store: Serve the cake once it's chilled as directed above. Slice into as many slices as desired! Store leftovers, tightly covered, in the fridge for 2-4 days. The cake will naturally start to dry out a bit once it's been cut and put back in the fridge, so just be sure to seal and store it tightly. Press an extra piece of plastic wrap up against the cut part to help keep the cake as fresh as possible.